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Raspberry Frangipane

January 9, 2012
I didn’t know what to call this delightful dessert because it’s kind of a hybrid of bakewell tart, frangipane, and clafoutis. Not quite a tart because there is no crust. Kind of like clafoutis because I poured the batter over a single layer of raspberries (in clafoutis, you traditionally use cherries or other seasonal summer stone fruits), but not as egg-based nor cream-based. Kind of like bakewell tart because of the presence of raspberries, but again, no crust. So I guess it’s more like frangipane, and that is fine with me.
I adapted the recipe for this frangipane tart, but omitted the crust and added more almondy goodness via amaretto liquor AND almond extract. Yes, I love my almonds.

P.S. I’ll be posting in the Metric system from now on, now that I have my handy, dandy new electronic kitchen scale.

Ingredients: (Serves 4 in 4’’ ramekins)

75 g butter, at room temp
75 g white sugar
75 g almond meal
2 eggs
1 tsp amaretto liquor
1 tsp vanilla extract
t tsp almond extract
15 g white flour

handful of raspberries (frozen or fresh; I usually place about ten in each ramekin, just enough to cover the bottom in a single layer)

large mixing bowl
stand mixer or electric mixer
4 ramekins
cookie sheet

Preheat oven to 350 degrees F.
1. Cream the butter and sugar until pale, light ,and fluffy (at least 5 minutes).
2. Add the eggs, almond extract, and vanilla extract.
3. Add the almond meal and beat until mixed.
4. Add the white flour and beat until mixed. Set batter aside.
5. Spray your ramekins with olive oil spray, butter spray, or butter.
5. Line the bottoms of each ramekin with a single layer of fresh or frozen raspberries. Pour the batter over the tops of the raspberries, dividing the batter equally across the four ramekins.
6. Place the ramekins on top of a cookie sheet (this allows for easy entry and removal from oven) and bake for 20-25 minutes, or until the batter has set (it will be springy to the touch).

Let cool and enjoy!

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